Baby Greens Soup with Coconut Milk, Sweet Curry, and Tamarind

We call this soup “baby greens” because we’ve tried using spinach and arugula, baby bok choy and spinach, mizuna and baby bok choy, and while the final flavors for each version were somewhat different from each, they were all very delicious. You could almost have a “make your own soup” kind of dinner, or you can put all of your favorite baby greens in and enjoy … Continue reading Baby Greens Soup with Coconut Milk, Sweet Curry, and Tamarind

Sauteed Arugula and Cherry Tomato Crostinis with Blue Cheese Crumbles

The holidays are a special time of the year. While filled with family, friends, and celebrations, it can also be a challenging time trying to figure out what to serve that would be delicious, interesting, colorful, healthy, AND not take a lot of time or cost an arm and a leg to prepare. Here is a great go-to appetizer that checks all of those boxes … Continue reading Sauteed Arugula and Cherry Tomato Crostinis with Blue Cheese Crumbles

Arugula and Goat Cheese Pizza with Red Onion and Mushrooms

We love arugula’s peppery flavor, and rather than having it just in salads we try all kinds of ways to enjoy it. Sometimes it’s hard to think of other ways to enjoy a particular ingredient, but one way is to consider what goes well with it and then try using those same ingredients in a totally different type of dish. For example, arugula is often paired … Continue reading Arugula and Goat Cheese Pizza with Red Onion and Mushrooms

Korean-style Scallion and Veggie Pancakes

We farm in Florida, but we love food from all over the world.  Korean-style Scallion and Veggie Pancakes are delicious, healthy, and easy to make. This recipe uses scallions, carrots, and red bell pepper, but you can use any vegetable of your choice, as long as they are somewhat flat.  For example, using large or even small broccoli or cauliflower florets will result in very uneven … Continue reading Korean-style Scallion and Veggie Pancakes

Mixed Baby Greens Salad with Sherry Vinaigrette

The best salads are ones that have the freshest ingredients, layers of flavor, a variety of textures, and since we eat with our eyes first, lots of vibrant colors.  This salad made with a variety of organic produce from our farm checks every box. Peppery, sweet, crisp, and herbaceous baby arugula, romaine, red lettuce, red kale and mizuna.  Crisp cucumber slices, sweet and colorful Sungold cherry tomatoes … Continue reading Mixed Baby Greens Salad with Sherry Vinaigrette